Cuisine at Odyssey Marylebone
Reviewed by
Date: February 2025
Week 1
Odyssey serves organic cuisine, subject to seasonality and availability, and our menu is NHS Startwell accredited.
Monday (v) Tuesday Wednesday Thursday (v) Friday
Rolling Breakfast/Snack
Breakfast Snack
Selection of cereals with a toasted bagel and fresh fruit
Lunch
Main
Whole wheat pasta with roasted red peppers, rocket pesto and pangrattato crumb
Avocado salad
Vegetarian Option
As main menu
Selection of cereals with scrambled egg, toast fingers and fresh fruit
Selection of cereals with homemade bran muffin and fresh fruit
Selection of cereals with homemade tea bread and fresh fruit
Selection of cereals with a toasted English muffin and fresh fruit
Dessert
Nectarine and apple slices with a blueberry dip
Free range roasted pork loin with apple sauce
Leek and cauliflower gratin
Root vegetable and butterbean mash
Herb and garlic
Quorn fillet with apple sauce
Leek and cauliflower gratin
Root vegetable and butterbean mash
Low sugar strawberry trifle
Afternoon snack - Fresh fruit or vegetable sticks
Evening Meal
Main
Vegetarian Option
Sourdough pizzetta bianca with mushrooms, spinach and free range egg
Served with herby sweet potato wedges and baba ghanoush
As main menu
Steamed bao buns with sultana hoisin pulled chicken
Shredded iced vegetables
Chicken parmigiana with a tomato and red lentil ragù
Thyme roasted new potatoes
Tenderstem broccoli
Aubergine and courgette parmigiana with a tomato and red lentil ragù
Thyme roasted new potatoes
Tenderstem broccoli
Honeydew melon and orange wedges
Grilled tempeh goujons served with a nut-free coconut satay sauce
Asian style vegetable Pad Thai noodles
As main menu
Chef’s special (See Chef for further information and allergens)
Chef’s special (See Chef for further information and allergens)
Natural yoghurt with grilled peach and raspberry purée
Fresh fruit salad pots
Children’s choiceJacket potato with egg mayonnaise or tuna crunch
Served with a side salad
Rainbow vegetable and black-eyed bean fajitas
Succotash
Vegetable and mushroom linguine with snow peas, sun-dried tomatoes and crème fraîche
Crudités
Steamed bao buns with sultana hoisin pulled oyster mushrooms
Shredded iced vegetables
Dessert
Natural yoghurt with cinnamon and fig swirl
Tropical fruit salad pots
Children’s choiceJacket potato with three bean chilli or egg mayonnaise
Served with a side salad
Banana and oat pancakes with Greek yogurt
As main menu As main menu
Blood red orange segments with apricots and dates
Galia melon and pineapple fingers
Week 2
Monday (v)
Rolling Breakfast/Snack
Breakfast Snack
Selection of cereals with a toasted English muffin and fresh fruit
Lunch
Main
Green lentil, butter bean and vegetable enchiladas topped with cheese and chives
Patatas bravas
Broccoli florets
Vegetarian Option
As main menu
Tuesday Wednesday Thursday Friday (v)
Selection of cereals with a homemade bran muffin and fresh fruit
Selection of cereals with homemade tea bread and fresh fruit
Selection of cereals with a toasted bagel and fresh fruit
Selection of cereals with scrambled egg, toast fingers and fresh fruit
Moroccan style lamb, apricot and chickpea tagine
Citrus and coriander couscous
Tandoori chicken breast with a yogurt mint relish
Spinach and lentil dahl
Brown basmati rice
Moroccan style squash, apricot and chickpea tagine
Citrus and coriander couscous
Paneer tandoori sticks with a yogurt mint relish
Spinach and lentil dahl
Brown basmati rice
Shredded beef gyros with whipped carrot hummus
Grilled flatbread
Lemon infused new potatoes
Shredded jackfruit with whipped carrot hummus
Grilled flatbread
Lemon infused new potatoes
Vegetarian Chef’s special (See Chef for further information and allergens)
As main menu
Dessert
Baked banana with mascarpone and granola crumble
Rhubarb panna cotta pot
Afternoon snack - Fresh fruit or vegetable sticks
Evening Meal
Main
Coconut and lentil dahl with mango and coriander relish
Warm naan bread fingers
Baked Scottish salmon with nori seaweed and sticky rice cups
Japanese style goma vegetables
Cantaloupe and galia melon slices
Fresh strawberries and kiwi
Greek yoghurt with poached pears
Children’s choiceTurkey and sweetcorn tortilla wrap or egg and cress tortilla wrap
Garlic and herb potatoes and rainbow slaw
Cream of tomato and basil soup, served with a triple cheese toastie
Four cheese spinach gnocchi with a pomodoro and red lentil sauce
Garlic bread fingers
Vegetarian Option
As main menu
Baked aubergine and beans with nori seaweed and sticky rice cups
Served with Japanese style goma vegetables
Children’s choiceEgg and cress tortilla wrap or hummus and cucumber tortilla wrap
Garlic and herb potatoes and rainbow slaw
Vegan ChiQin wings served with pasta salad and avocado salsa
Corn on the cob
As main menu
Dessert
Fresh fruit salad pot
Cream cheese with apple slices and crackers
Vanilla yoghurt with mango and passion fruit purée
Pineapple and apricot slices
Fresh fruit platter
Week 3
Monday Tuesday (v)
Wednesday Thursday (v)
Friday
Breakfast Snack
Lunch
Main
Vegetarian Option
Dessert
Selection of cereals with a toasted bagel and fresh fruit
Evening Meal
Main
Crispy chicken teriyaki with raisin sauce, served with peppers and spring onions
Choi sum
Sticky jasmine rice
Crispy Quorn teriyaki with raisin sauce, served with peppers and spring onions
Choi sum
Sticky jasmine rice
Selection of cereals with scrambled egg, toast fingers and fresh fruit
Whole wheat pasta with peppers, mushroom, burrata and basil
Lightly charred asparagus and broccoli
Sourdough garlic fingers
As main menu
Selection of cereals with homemade bran muffin and fresh fruit
Pork, apple and vegetable meatloaf, served with a creamy mushroom sauce
Fine green beans
Parsnip and potato mash
Roasted root vegetable, spinach and chickpea meatloaf, served with a creamy mushroom sauce
Fine green beans
Parsnip and potato mash
Selection of cereals with a toasted English muffin and fresh fruit
Mild mixed bean chilli sin carne served with peacamole
Brown and white wholegrain rice
Soft tacos
Selection of cereals with homemade tea bread and fresh fruit
Seafood Chef’s special (See Chef for further information and allergens)
As main menu
Vegetarian Chef’s special (See Chef for further information and allergens
Warm spiced pineapple served with yoghurt
Summer berry salad pots
Afternoon snack - Fresh fruit or vegetable sticks
Vegetarian Option
Dessert Rolling Breakfast/Snack
Cream of tomato and basil soup, served with a triple cheese toastie
Spinach and feta
spanakopita slice
Tzatziki dip
Mediterranean roasted vegetables
As main menu
As main menu
Mango and passion fruit smoothie
Children’s choiceFresh strawberries served with vanilla ice cream or banana and date flapjack
Raspberry and chia milk pudding pots
Baked mushroom shawarma with hummus
Steamed 50/50 rice
Pitta pockets
As main menu
Coconut and lentil
dahl with mango and coriander relish
Warm naan bread fingers
As main menu
Grilled chicken penne pesto pasta with sundried tomatoes
Steamed asparagus
Vegetable and bean penne pasta with sun-dried tomatoes
Steamed asparagus
Fresh fruit platter
Mixed melon slices
Poached peaches and vanilla custard
Warm spiced pear and apple compote with fromage frais
Cheese and crackers with heritage apple slices
Week 4
Monday Tuesday Wednesday (v)
Rolling Breakfast/Snack
Breakfast Snack
Selection of cereals with a toasted English muffin and fresh fruit
Lunch
Main
Free range chicken and prawn jambalaya with cajun tomato sauce
Roasted vegetables
Vegetarian Option
Dessert
Firm tofu and butterbean jambalaya with cajun tomato sauce and roasted vegetables
Pineapple, peach and papaya fruit salad
Selection of cereals with a homemade bran muffin and fresh fruit
‘Around the world’ Chef’s special (See Chef for further information and allergens)
Selection of cereals with homemade tea bread and fresh fruit
Sweet and sour Szechuan beans, spring onions and peppers.
Steamed udon noodles with vegetable strips
‘Around the world’ Vegetarian Chef’s special (See Chef for further information and allergens)
‘Around the world’ Chef’s special (See Chef for further information and allergens)
Afternoon snack - Fresh fruit or vegetable sticks
Evening Meal
Main
Children’s choice -
Jacket potato served with cheese savoury or homemade baked beans
Served with a rainbow side salad
Vegetarian Option
As main menu
Thursday Friday (v)
Selection of cereals with a toasted bagel and fresh fruit
Selection of cereals with scrambled egg, toast fingers and fresh fruit
Slow cooked venison hot pot with a crispy potato topping
Steamed kale
Parsnip bubble and squeak
As main menu
Quorn and vegetable hot pot with a crispy potato topping
Steamed kale
Parsnip bubble and squeak
Orange, plum and nectarine pot
Baked figs served with organic Greek yoghurt
Gluten-free pumpkin gnocchi
traybake with tomatoes, cauliflower purée and ricotta
Tenderstem broccoli
As main menu
Exotic fresh fruit platter
Smashed wagyu burger in a brioche bun, served with sliced tomato, avocado and polenta sticks
Garden peas
Mixed vegetable frittata served with sautéed rosemary potatoes and brilliant pink beetroot hummus
Sardine and tomato whole wheat pasta with gremolata
Snow cabbage slaw and sweet pickled cucumber
Simple veggie sushi sandwiches (chickpea, avocado, asparagus and cucumber) with crudités
Served with whipped edamame bean and crème fraîche dip
Grilled halloumi burger in a brioche bun, served with sliced tomato, avocado and polenta sticks
As main menu
Smashed kidney bean, sun-dried tomato and mushroom whole wheat pasta with gremolata
Snow cabbage slaw and sweet pickled cucumber
As main menu
Dessert
Piel De Sapo melon slices with sultanas
Greek yoghurt with bananas and granola topping
Cheese and crackers with sliced pears
Victoria plum, kiwi and mango fruit platter
Vanilla set custard with raspberry coulis
